@article{PereiroLópez:338880,
      recid = {338880},
      author = {Pereiro López, Gabriel},
      title = {Ficolate, el chocolate enriquecido con recursos marinos  como alternativa alimentaria y nutricional},
      journal = {Agroalimentaria Journal - Revista Agroalimentaria},
      address = {2023-8-18},
      number = {2407-2023-1807},
      month = {Aug},
      year = {2023},
      note = {El autor agradece a la Xunta de Galicia (España), por la  cofinanciación del contrato del investigador, al amparo de  la Resolución de la Agencia Gallega de Innovación-GAIN del  29 de mayo de 2019 (Programa Talento Sénior)},
      abstract = {Seaweeds of marine origin are a renewable resource that is  significant in the case of Galicia due to the specific  characteristics of its estuaries and the local and  sustainable exploitation that regulates the government of  this region located in the northwest of Spain. The  objective of this research is to obtain food products with  high nutritional value based on chocolates with high cocoa  content and which allow the valorization of edible marine  macro algae. The inclusion in the chocolate formulation of  unconventional ingredients, such as edible seaweed, can  allow the development of new foods enriched with a source  of vegetable protein, minerals, vitamins and trace  elements. Based on this, two species of edible algae  (Undaria pinnatifida and Himanthalia elongata) were  selected, and the benefits provided by these seaweeds and  the variables that influence the processing techniques  involved were studied. Food processing tests were carried  out and finally, new foods with different formats and  textures were obtained, which were evaluated at the level  of appearance, texture, taste and smell. These food  products based on cocoa derivatives with a high nutritional  value could constitute a valuable alternative in our diet,  while promoting the local economy and blue economy that are  associated, since it is based on sustainable exploitation  and the valorization of edible algae from the Galician  coast. For its marketing, it is necessary to design an  attractive package which allows the consumer to have, not  only the regulatory information but also information about  the extensive nutritional benefits of eating this type of  food and which explains its organoleptic properties, as  well as the gain that its consumption entails for the  promotion of the local economy. Likewise, in the future, it  would be interesting to delve into the study of  formulations with other available edible algae.},
      url = {http://ageconsearch.umn.edu/record/338880},
      doi = {https://doi.org/10.22004/ag.econ.338880},
}